Salted-caramel and popcorn cheesecake: a salty sweet sensation

When it comes to creating a delicious dessert that will really impress your guests, you can’t go wrong with a showstopping cheesecake – and this delicious salted-caramel version is guaranteed to be a hit.

Created exclusively for the Telegraph by chef Lorraine Pascale, it combines a decadent, delicious popcorn topping with a rich creamy Philadelphia filling for a moreish treat everyone will love.

As Lorraine says: ‘This is a real stand-out dessert. Everyone loves salted caramel – it’s such a great combination of flavours. The balance of sweet and salty is perfect in a cheesecake and it works so well with the creamy richness of the Philadelphia filling. It just works so well. The salted caramel topping makes for a lovely contrasting texture and adds a bit of fun. Perfect for a dinner party or a special birthday treat.

Salted caramel and popcorn cheesecake

Serves 10-12
Cook time: 30 minutes
Prep time: 10 minutes

Base

• 250g ginger nut biscuits, blitzed to crumbs 
• 90g butter, melted

Cheesecake

• 3 x 180g cartons of Philadelphia full-fat cream cheese 
• 200ml whipping cream 
• 5 tbsp caster sugar 
• Seeds of 1 vanilla pod or 2 tsp of vanilla extract

Salted caramel

• 300g tin of caramel spread 
• ½ tsp sea salt flakes

To serve

• 30g salted caramel popcorn 
• 30g of toasted pecan nuts

Method

1. Line the bottom and sides of a 23cm springform tin with parchment paper. 
2. Mix the biscuit crumbs and butter together well, then tip them into the bottom of the lined tin and up the sides, using the back of a wooden spoon or an angled palette knife to push the base down hard and compactly. Place in the fridge for 15 minutes or so to firm up. 
3. To make the cheesecake mixture, put the cream cheese into a bowl with the cream, caster sugar and the vanilla and beat until smooth with an electric hand-held mixer. 
4. To make the salted caramel, beat the salt into the caramel until smooth. Remove the tin from the fridge and spread two-thirds of the caramel on to the base. 
5. Add the cheesecake mixture and spread on top, smoothing it off nicely with an angled palette knife or the back of a spoon. Tap the tin on the work surface a little to make sure the mixture sinks down on to the base, leaving no gaps. Refrigerate for 2 hours or overnight to set. 
6. Once set, remove from the fridge and scatter the popcorn and pecan nuts on top, then drizzle over the rest of the salted caramel to serve. 

Ever-so-easy cheesecakes

The Telegraph has teamed up with Philadelphia and chef Lorraine Pascale to create a range of simple and delicious desserts that are easy to make and will fit into even the busiest schedule. 

When it comes to baking and cooking Philadelphia is as versatile as it is delicious - you can heat it up without it splitting; it binds brilliantly, and gives a lovely, rich, creaminess that makes every dish a real treat. 

Visit tgr.ph/philadelphia for foodie inspiration, exclusive recipes and videos of Lorraine making her delicious Philadelphia dishes so you can try them at home tonight.